Eat till it hurts, recipes

Creamy Chicken and Mushroom Soup

OK so I had a pile of mushrooms and the chicken left over from the whole chicken I slow cooked and got three meals out of and I’m almost positive this was the fan favorite. My husband even said this was the best soup he’s ever had! (Do you think he’s just trying to cozy up to me?!)

Tortellini is one of my favorite pasta’s to cook with, it is so versatile and can be used in really any dish. I haven’t mastered how to make it homemade yet, so I’ve left that to the experts and purchase it in the refrigerator section at the grocery store. Between the tortellini, caramelized onions and Asiago cheese… man oh man, it’s good folks. Enjoy!

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

  • 2 tablespoons oil or butter
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour
  • 1/2 cup white wine (or broth)
  • 4 cups chicken broth
  • 8 ounces cheese tortellini
  • 2 cups boneless and skinless chicken thighs
  • 1/2 cup half & half
  • 1/2 cup Asiago cheese, grated
  • salt and pepper to taste
  1. Heat the oil in a Dutch oven over medium-high heat, add the mushrooms and onions and cook until they are caramelized.
  2. Mix in the garlic, thyme and flour and cook, stirring, for a minute.
  3. Add the wine (or broth) and deglaze the pan.
  4. Add the 4 cups of broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender.
  5. Add the cream and Asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.

Options: You can boil the chicken in the soup, remove it and place it back in the soup. I prefer to already have my chicken cooked or slow cook a whole chicken and pull from that into the soup so I have various meals throughout the week.

Wine Option: Use a dry white wine, it will cook down to remove the alcohol, but if you do not prefer to use white chicken broth works just as well.



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